As I have mentioned more than a few times on this blog, I have a problem with using MSG in my cooking. I just don't like it. It is a chemical that shouldn't be ingested, in my opinion. I recently realized that almost all of those soup packets and soup cubes that you can buy at the grocery store contain MSG. In the past, I always made dip with packets of soup mix. At the beginning of the summer, I met a neighbor of mine who gave me a recipe for onion dip from scratch. I lost her recipe but I found it again on the Internet. My neighbor likes the Barefoot Contessa's recipe. I made Alton Brown's Onion Dip and that was also really good. Either recipe would be perfect to bring to a party. You'll definitely be invited back, if you do. I brought Alton Brown's version to our neighborhood get-together on Friday night and everyone seemed to enjoy it. My neighbor brought The Barefoot Contessa's dip to my get-together back in June and there wasn't any left! I am even going to suggest that making either of these onion dips for a party or get-together is SO much better for you since they don't contain MSG. You can also control the fat content by using lower fat sour cream or mayo. Although, The Barefoot Contessa's recipe calls for regular mayo why not try it with light and see how it tastes to you?
Onion Dip from Scratch
Recipe courtesy of Alton Brown
2 tablespoons olive oil
1-1/2 cups diced onions
1/4 teaspoon kosher salt
1-1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
Pan-Fried Onion Dip
from The Barefoot Contessa Cookbook
40 min/10 min prep
2 yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise, not light
1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
2. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
3. Add the onions, cayenne, salt, pepper and saute for 10 minutes.
4. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
5. Allow the onions to cool.
6. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
7. Add the onions and mix well.
8. Taste for seasoning.
9. Serve at room temperature.
The Creative Cook